Chapter 13

The last week of the course, Chef Girard arranged to have a guest lecture by Chef Marcus Reynolds—a rising star whose Manhattan restaurant, Hearth, had recently earned its first Michelin star. The room was packed, students from all programs eager to hear from a young chef who was making waves in the New York culinary scene.

Chef Reynolds was charismatic and articulate, discussing his philosophy of “heritage-inspired, future-facing cuisine” that drew on traditional techniques but embraced innovation. His presentation included striking images of his signature dishes—familiar foods re-imagined through contemporary techniques into unexpected flavor combinations.

During the Q&A session, Matthew listened as his classmates asked about career paths, staging opportunities, and technical challenges. When he finally raised his hand, his question came from a different angle.

“How do you balance creativity with consistency?” he asked. “Especially with a large kitchen staff interpreting your vision.”

Reynolds smiled, appearing genuinely engaged by the question. “That’s the central challenge of a chef’s life. The best solution is through education. Every cook in my kitchen understands not just how to execute a dish, but why each element exists, what role it plays in the overall experience. When they understand the intention, they can maintain the spirit of the dish even if small details vary.”

After the lecture, as students crowded around Chef Reynolds for additional questions and selfies. Matthew hung back as usual, always the outsider, content with the answer he’d received. He was surprised when, as the crowd thinned, Reynolds approached him directly.

“That was a chef’s question,” he said, extending his hand. “Most students want to know how to get a job or what equipment we use.”

Matthew shook his hand, somewhat flustered by the attention. “It’s something I’ve been thinking about lately. How a chef’s vision survives beyond their direct involvement.”

“You’re Matthew Conner, aren’t you?”

“Yes Chef,” Matthew answered. Surprised that the famous chef knew his name.

“Chef Girard speaks very highly of you. I’m curious—what’s your background? You don’t have the usual culinary school vibe.”

Briefly, Matthew outlined his path—his father’s early influence, the years at St. Vincent’s kitchen, his work at the neighborhood restaurants, part-time work at Denny’s and now ICE.

Reynolds listened with increasing interest. “That’s not the standard route, but it might be a better one. You’ve seen how food works in the real world, not just in rarefied environments.”

Their easy conversation continued as they walked toward the exit, touching on everything from ingredient sourcing to kitchen culture. As they reached the lobby, Reynolds paused.

“Look, normally I don’t do this, but we have an externship position opening in a few weeks. I’m intrigued by your background.” He handed Matthew a business card. “If you’re interested, send your resume to this email. Tell my assistant I asked you to apply.”

Matthew stared at the card, momentarily speechless. Hearth was one of the most sought-after externship placements in the city—students typically applied months in advance and rarely secured positions without significant prior fine-dining experience.

“Thank you, Chef,” he stammered. “I will.”

Reynolds smiled. “Fair warning—it’s hard work, long hours, and the pay is minimal. But you’ll learn more in three months at Hearth than in a year most anywhere else.”

“I’m not afraid of hard work,” Matthew assured him.

“I gathered that,” Reynolds replied.

As Chef Reynolds walked away, Matthew remained in the lobby, turning the business card over in his hands. The opportunity was terrifying. An externship at Hearth would mean a huge adjustment to his course schedule, giving up his income from Denny’s and stepping into a world of cuisine far removed from his practical experience.

Yet the prospect filled him with electric excitement at the same time. This was why he had come to New York — to learn techniques and to test himself in the crucible of fine dining.